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prep time
24 h 55 min
cook time
20 min
ready time
25 h 15 min
Low Carb Halloween Guts and Dirt Cups
They may be ugly, but they’re equally delicious! This Keto Halloween-themed treat is great to serve to guests at a party, whether they’re adults or kids. Adults will love the opportunity to get a little chocolatey sweetness without the calories, and kids will be completely occupied with how fun the dessert is. This recipe is styled after the popular kid’s dessert, “Worms And Dirt”. Enjoy a cup filled with a dense chocolate ganache that resembles the Earth. Crumbled over the ganache is a layer of chocolate cookie “dirt”. On top is a messy layer of gelatin “guts”, which is really just Keto gummies! You’ll be using hibiscus tea, plain gelatin, and liquid stevia to make the guts, instead of real gummies which are practically pure sugar. Nobody will even know this Halloween treat is Keto!
How To Make Sour Gummies
There’s an easy way to make your gummies sour. Add just a pinch of food-safe citric acid to the hibiscus tea in Step 1. Just a little pinch will make your whole batch of gummies sour, so use it sparingly! If you can’t find plain citric acid sold in stores, it can be easily purchased online. If you don’t want so much sour flavor, add a few squeezes of fresh lemon or lime juice to the tea instead.
Oops! My Ganache Hardened In The Refrigerator!
If you happen to leave your ganache in the refrigerator too long, it will harden. Don’t worry! Pull the ganache out to come to room temperature. When it softens, re-mix it in your stand mixer to bring the ganache back together. You can add a small splash of cold heavy cream to help. Return the ganache to your refrigerator to make sure it’s chilled (not hardened) before serving.
Net Carbs
6.7 g
Fiber
5.2 g
Total Carbs
14.2 g
Protein
9.1 g
Fats
37 g
412 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Hibiscus tea, unsweetened
12 fl oz
Liquid stevia
15 Drop
Gelatin
2 tsp
Water
1 tbsp
Raw egg, white
2 large
Cream of tartar
0.13 tsp
Almond flour
0.5 cup
Coconut flour
0.13 cup
Cocoa powder
1 tbsp
Salt
1 dash
Baking powder
0.25 tsp
Unsweetened Dark Chocolate For Baking
2 oz
Cream Heavy Whipping
0.5 cup
Cream Heavy Whipping
0.5 cup
Powdered Erythritol (Icing Sugar)
1 tbsp
Vanilla extract
0.5 tsp
Liquid stevia
15 Drop
Recipe Steps
steps 6
25 h 15 min
Step 1
To make the gelatin “guts”, brew the allotted amount of hibiscus tea. While the tea is still warm, stir in liquid stevia as well as any red food coloring you’d like to use (optional). In a small separate dish, add powdered gelatin and pour the water over it. Let the gelatin sit untouched for 5 minutes until it blooms. Next, stir a spoonful of hot tea into the gelatin until the gelatin dissolves (add more tea as necessary). Return the gelatin mixture to the full glass of tea and stir to combine.Step 2
Pour the tea into a new room-temperature cup or container, and place it in your refrigerator to set for 24 hours. Next, make the cookie crumble “dirt” by whipping egg whites and cream of tartar in a stand mixer until stiff peaks form. You can then color the egg whites with black food coloring to help give the cookie crumble the appearance of dirt (optional). In a separate large mixing bowl, combine almond flour, coconut flour, cocoa powder, salt, and baking powder. Use a spatula to fold the egg whites into the dry mixture by hand, which should result in a fairly dense but slightly crumbly dough. It may be a little sticky.Step 3
Turn on an oven to preheat to 350 degrees. Line a sheet pan with parchment paper and press the cookie dough flat onto the paper. There’s no need to shape any cookies here! Bake the cookie dough for 17 minutes, then let it cool on your stovetop. Whenever the cookie dough has cooled enough, crumble it up with your hands. You can temporarily store any cookie crumbles in a Ziploc bag in your refrigerator.Step 4
To make the chocolate ganache, chop the dark chocolate into fine pieces and add them to a heat-safe bowl. Heat the first amount of heavy cream in a saucepan over low heat until it just starts to simmer. Immediately pour the hot cream over the chocolate, and cover the bowl with a piece of plastic wrap for 5 minutes. While the chocolate is melting, add the second amount of heavy cream to a stand mixer, and whip it at high speed until a whipped cream forms. Add Swerve, vanilla extract, and liquid stevia to your whipped cream.Step 5
Once the chocolate has melted in the bowl, use a spatula to stir the chocolate and hot cream together until a ganache forms. Next, fold the whipped cream with your spatula into the heavy ganache. When you have a light, fluffy ganache, taste it to see if you want to add any more sweetener. Then, set the ganache to chill in your refrigerator for 15-20 minutes. You do not want the ganache to harden, just chill and firm up a little.Step 6
When your guts, dirt, and ganache are all ready, you can assemble the dessert cups. Choose plastic cups, mason jars, or stemless wine glasses. Fill each vessel with about 2 ounces of chocolate ganache topped with about 1 ounce of crumbled cookie. Remove the hibiscus gelatin from your refrigerator, and scoop all of it out onto a plate. Break the gelatin up into chunky pieces of “guts”, then add about 1 ½ ounce of them on top of each portion of cookie dirt. Serve chilled with a spoon.
